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Easy Crockpot Peanut Clusters

A pile of finished crockpot peanut clusters coated in dark chocolate and drizzled with white chocolate on a white plate.
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Make simple, sweet, and salty peanut clusters using your slow cooker. This recipe requires minimal effort and is perfect for holiday trays or quick treats.

Ingredients

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  • 1 (12 ounce) bag semi-sweet chocolate chips
  • 1 (10 ounce) bag peanut butter chips
  • 1 (16 ounce) jar dry roasted peanuts
  • 1 (12 ounce) package almond bark or white chocolate melting wafers

Instructions

  1. Line a baking sheet with parchment paper.
  2. Place the chocolate chips and peanut butter chips into the basin of a small slow cooker.
  3. Cook on low for 1 hour, stirring every 15 minutes until the chips are completely melted and smooth.
  4. Stir in the dry roasted peanuts until they are fully coated with the melted chocolate mixture.
  5. Drop spoonfuls of the mixture onto the prepared baking sheet to form clusters.
  6. While the clusters are still wet, melt the almond bark separately in the microwave according to package directions. Drizzle the melted almond bark over the clusters.
  7. Let the clusters set completely at room temperature or chill in the refrigerator for faster setting, about 1 to 2 hours.
  8. Break apart any clusters that have stuck together before serving or storing.

Notes

  • For a different flavor, substitute the peanut butter chips with butterscotch chips.
  • You can use milk chocolate or dark chocolate chips instead of semi-sweet.
  • If you want a quicker set time, you can skip the almond bark drizzle.
  • Store finished clusters in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://cookingbyfelix.com/crockpot-peanut-clusters-recipe/